#BXLLOCKDOWN DAY 22

SCRUMPTIOUS SALADS WEEK / RECIPE 2

Cuizzine’s Roasted chicken salad is something that I threw together we some of the leftovers from another dish. In times like these, don’t we all aim to make do with what we have and come up with new tastes and new favourites.

I had roasted a chicken not long ago. As always the breast was leftover, so I threw it into the freezer to save it for another day. Yesterday the weather was nice, the kids and I had been (very successfully) snacking all day so I decided to make a salad. In the fridge I had a cabbage, spinach from the pie I had made and a very ripe avocado (“eat me now or let me go forever” it screamed to me) . Add the chicken breast, crispy bacon or beef strips for extra flovour and some shaved parmesan for salt… you are in heaven

So here we have it “the scrumptious salad”.

I happened to have avocado in the house but if you don’t have it you can simply skip it.

I served it with a slice of garlic bread. Very simple, very filling and very healthy.

WHAT YOU NEED:

• 1/2 roasted/grilled chicken breast, cubed
• 4 strips of crispy beef or bacon
• 1/2 cabbage, finely cut
• 1 cup of spinach, roughly cut
• 1 cup of roquette, roughly cut
• 1 avocado, pitted and sliced
• 2 tbsp Parmesan, shaved/grated
• Juice of one Lemon
• 1 tbsp Olive oil
• Salt & pepper to season

WHAT YOU DO:

1. Mix the spinach, cabbage and the roquette in a bowl
2. Add half the lemon juice, olive oil and the seasoning, mix well
3. Serve the salad on to a platter and add the chicken breast over it
4. Place the avocado slices around it
5. Now add the rest of the lemon juice, olive oil and seasoning mix over the avocados and the chicken
6. Then add the beef/bacon
7. A generous serve of parmesan shavings over the salad and you are ready to eat!

ENJOY!